Preheat the oven to 430°F and line a baking tray with foil. You can also grease a roasting pan.

Discard the neck from inside the cavity and remove any excess fat and leftover feathers. Pat chicken dry with paper towels.

Pour the olive oil, melted butter, wine, and the juice of half a lemon over the chicken, under the skin, and inside the cavity.

Season chicken liberally on the outside and inside the cavity with Casa Ceccatelli Organic Sale Aromatico and pepper.

Toss over the chopped sage.

Rub the minced garlic over the chicken, mixing all the ingredients together over and under the skin.

Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon half. Tie the legs together with butcher twine.

Place the meat breast-side up into the baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting halfway through cooking time until juices run clear when chicken is pierced.

Baste chicken again, then broil for 2-3 minutes until the skin is golden

Remove meat from the oven, cover with foil, and let sit for 10 minutes

Serve the chicken with drizzled pan juices and the remaining lemon half cut into slices.